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,,,,,,,, UNITED STATES FOOD ADMINISTRATION 



Washington, D. C. 



October, 1918 





INSTITUTIONAL 
FOOD CONSERVATION 

Suggestions Adapted to State and 
Public Institutions 



This publication is prepared by Mr. Pitcher of the com- 
mittee appointed by the United States Food Administration 
for study of institutional menus, large quantity cooking, 
elimination of waste, and methods of conservation in public 
and private institutions. Studies were made in public insti- 
tutions in New York and Boston and were financed by the 
New York State Federal Food Board. 

Members of the committee are: 

HENRY C. WRIGHT 

Secretary State Chanties Aid Association, New York City 

MISS E. GRACE McCULLOUGH 

Dietician, Peter Brigham Hospital, Boston, Mass. 

C. S. PITCHER 

State of New York Kings Park Hospital, Kings Park, 
Long Island, N. Y. 

MISS EMMA BAKER 

In charge of Whittier Hall Dining Room, Columbia Uni- 
versity, New York City 



H 



lU^I 



WASHINGTON 

GOVERNMENT PRINTING OFFICE 

1918 

Monograph 




CONTENTS. 



Foreword by Mr. Wright 3 

General statement •. . . 5 

Farm and garden — 5 

The utilization of farm and garden products 6 

Purchase of food 7 

Receiving of food 7 

Storing of food 7 

Distribution of foods to kitchens and dining rooms 7 

Basic quantity ration tables 8 

Preparation and cooking of foods 25 

Suggestions as to dietaries 27 

Issuing of bread and cooked food to and serving in dining rooms 27 

(A) Bread table 27 

(B) Instructions for use of bread table 28 

(C) Graduated ration dippers 29 

(D) Meat, trimming, weighing, and cooking 30 

(E) Butter, cutting and serving 31 

(F) Dishes, proper size for portion 31 

Waste accounting system 31 

How to use a waste accounting system 34 

Record of waste 35 

Kitchen and dining room employees 39 

(2) 



n; #f 1. 

FEB 15 1919 



FOREWORD. 



The aim of this pamphlet is to give some concrete suggestions for 
food conservation in institutions. The suggestions are more espe- 
cially adapted to large state and private institutions, and less to 
small institutions and hospital service. 

Under each topic only salient points are touched upon, and only 
such as have a direct bearing upon food production or conservation. 
Some of the suggestions are already in force in many institutions; 
to other institutions, however, they will be of service. 

Carrying out these suggestions may in some instances require ad- 
ditional equipment, but if that will save food the expense is justified, 
since economy in food is the vital factor. 

The most important suggestion offered in the pamphlet is the 
description of a food-waste system combined with basic quantity 
ration tables. It is the general custom in most institutions to attempt 
to ascertain the relative quantity of waste food by a daily or periodic 
inspection of the garbage cans. These cans contain the waste from 
the preparation of food as well as the waste food that comes from 
the kitchens and dining rooms. Foods are mixed in such confusion 
that it is practically impossible for any observer, however experi- 
enced, to tell with any degree of accuracy the relative amounts of 
different articles of food contained in the garbage. This basis of 
judgment is so defective that no adequate regulation of food can 
be based upon it. If the administrative officer of an institution 
would know with accuracy whether the food prepared for his pa- 
tients is eaten or sent to the garbage, he must m some way see that 
the food as it comes from the tables is classified and that the waste 
of each kind is gathered separately and weighed; that is, aU bread 
would be gathered mto one receptacle, aU potatoes into another, etc., 
and reports made upon the ,,"^eig^ .of 'each article. Wlien this is 
done, the administrative ofl^cer niay know with accuracy not only 
the total quantity of food*' left over and not eaten, but also the 
quantity of each item. This knowledge would enable him to order 
either more or less of any particular article served at succeeding 
meals. The waste system herein described is designed to supplant 
by accurate means the coarse judgment of garbage-can inspection. 
The system has "been in successful operation in one institution in 
New York State for eight years, and in the institutions of some 
States and in Canada for several years, indicatmg that it is prac- 
ticable and serviceable. Moreover, in aU cases a surprismg amoimt 
of food has been saved by its introduction. 

The basic quantity ration table is simply a handy computed table 
for the determination of the amount of food to be distributed. 
Too often it has been the custom in institutions to determine the 

(3) 



amount of food necessary for a given number of inmates, and 
then to allow tliis computation and distribution to continue for an 
extended period, during which the census may have materially de- 
creased. By the use of such tables computation is obviated, and 
the distribution can be accurately adjusted to the census or other 
varying conditions day by day. To operate the waste system suc- 
cessfulfy it is necessary also to use the ration tables. 

A 103^x1 cooperating staff is necessary for the success of any instiv. 
tution, particularly for the operation of the kitchen and dining room. 
If institutions have not changed their salary and wage scale to corre- 
spond t'o increased war cost or intensified commercial competition it 
would be highly advisable to make such adjustment as would produce 
satisfaction and contentment on tlie part of the staff". Unless wages 
and salaries can be paid to insure mterest and loyalty, it will be 
difficult indeed to introduce reforms or to carry out ordinary food- 
conservation methods. 

It is highly advisable that institutions ask their respective State 
food authorities and agricultural colleges to put them on the mailing 
list for all publications dealing with institutional supplies and poli- 
cies. On request the United States Food Administration will send 
any new matter that may be of interest to institutions. 

Henry C. Wright. 



GENERAL STATEMENT. 

UNIVERSAL SERVICE. 

The United States Food Administration has relied in its work 
upon the cooperation of all of our people. Food conservation and 
the use of substitutes for war essentials should be a universal service. 
Considerable saving is possible, particularly where groups are fed, 
since individual efforts are so promptly multiplied and visualized. 
Early in the war a letter was received from an inmate of one of our 
public institutions which said: "Even a man with a shattered mind 
or body ought to help some in the war." They can all help, the 
hundreds of thousands that are collectively fed, if those who care for 
them study their problems and play their part. Without detriment 
to individual or public health those changes in diet that help to save 
wheat, meat, fat, and sugar, and that prevent waste can be put into 
use. The more we save over here, the more we serve "over there." 

It is a privilege to many a man or woman who is doing institu- 
tional work to do it in such a way that he or she can feel the thrill 
and joy that go with a war service. 

In offering these suggestions it is fully realized that each institu- 
tion has its own local problems; moreover, the administrative prob- 
lems of small institutions are somewhat different from those of 
large institutions. Nevertheless, the suggestions offered are, in the 
main, applicable to institutions in different parts of the country 
and of varying size. 

The suggestions offered are in practice in many institutions of the 
United States and Canada. Their practicability, therefore, has been 
established. 

It is hoped that special effort will be made by the management of 
institutions to proceed with at least a majority of the offered 
suggestions. 

The saving of food not only leaves more food for our allies but 
at the same time releases transportation facilities that are much 
needed for the transfer of war materials. 

If it be realized that during the progress of the war the conservation 
of food by institutions is of primary and vital importance, special 
effort should enable the management to inaugurate most of the sug- 
gestions. 

FARM AND GARDEN. 

The farm and garden are a very important department of an in- 
stitution in normal times, but now that as mucli food as possible 
should be produced everywhere the garden products of an institu- 
tion have an increased value. Every effort should be made to in- 
crease the productivity and acreage of the land under cultivation. 
To do this some of the usual activities, such as grading new lawns, 
beautifying the grounds, and part of the industrial work should be 

(5) 



curtailed so as to furnish the necessary help for the farm and gar- 
den when there are crops requiring additional labor to plant or 
gather. This is particularly true in the gathering of crops. It is a 
conservative estimate that in times past there may have oeen losses 
as high as one-third in certain crops, particularly in peas, beans, and 
berries, on account of inability to secure help to gather the harvest. 
During the planting, tilling, and harvesting season other activities 
of the institution should be so limited that there will be plenty of 
help available for these purposes. 

Where an institution heretofore has been planting garden crops 
for horse cultivation the acreage may be increased through inten- 
sive gardening; that is, planting the crops close together and tilling 
them with hand cultivators and hoes. This will increase the yield 
per acre considerably. Some of the lawns can be planted to food 
crops and new land can be cleared and put under cultivation. 

The dairy and the piggery of an institution are very valuable. 
The dairy furnishes both food supplies for the institution and fer- 
tilizer for the land. The piggery makes it possible to utilize the 
waste (garbage) from the tables, and the meat produced obviates 
the necessity of purchasing pork for the general dietary. Produc- 
tion of pork at an institution in most instances is the most profitable 
industry of the farm. The temptation should not be fallen into of 
producing unnecessary waste to feed more pigs. 

THE UTILIZATION OF FARM AND GARDEN frRODUCTS. 

The utilization of farm and garden products is as important as 
their production. Each institution should have such equipment that 
food products which are not necessary for use from day to day may 
be stored, dehydrated, or canned for future use. Each institution 
should have vegetable cellars capacious enough to store properly root 
crops and fruits which can be kept. Institutions should be equipped 
with apparatus so that fruits and vegetables in season may be de- 
hydrated or canned in quantities. Cabbage, cucumbers, green toma- 
toes, and string beans may be successfully preserved through what is 
known as the fermentation process (salting). "VMiere there is space 
available for tanks, this can be more readily done by following the 
method used at large salting stations; that is, by using tanks of large 
capacity. Tanks of 250 to 3,000 gallons are best for this purpose. 
For string beans, cucumbers, etc., it is well to have the tanks of such 
size that a whole tank can be filled at one time. Cabbage can be 
pickled (made into sauerkraut) in tanks of 3,000 gallons or more. 
The use of tanks saves space and expense, since only enough barrels 
are then needed in which to distribute the food to the kitchen. 

There will be a great loss in farm and garden crops, whether pur- 
chased or produced at the institution, unless they are properly uti- 
lized day by day. This loss will be greatest at institutions where 
there are farms and gardens, and it should be emphasized that crops 
should not be unduly forced into the dietary of an institution, but 
only such quantities should be used as are necessary from day to day, 
all the remainder being stored, dehydrated, canned, or pickled for 
the future. 

When fresh fruits or vegetables are received at the institution, 
whether home grown or purchased, there will be occasions when more 
are brought to the storehouse than are needed. These should be 



"Utilized with the same care as those gathered for dehydration, can- 
ning, or pickling. 

PURCHASE OF FOOD. 

Supplies, so far as possible, should he purchased in season. It 
is very important that suitable specifications be used so that com- 
petitive bids can be secured for all the principal items of food. The 
specifications should be so drawn that the article is carefully and 
accurately described and should provide that if the contractor fails 
to make proper deliveries the institution may make purchases in the 
open market and recover the difference in cost from the contractor. 
This can be brought about by requiring him to furnish a bond to 
guarantee performance of contract. 

Flour, meat, milk, butter, and eggs, when purchased to cover a con- 
siderable period and therefore in large quantities, may be contracted 
for and the contractor required to furnish a bond. Even where these 
and other items of food supphes, such as cereals, sirup, molasses, 
sugar, etc., are bought in smaU quantities in the open market, com- 
petitive bids should be secured. In the purchase of fruit and vege- 
tables it is usually not practical to make contracts, as they can be 
acquired on competitive bids as needed, with the exception of such 
root crops as can be bought in quantity. 

RECEIVING FOOD. 

The inspection of goods after they have been purchased and re- 
ceived is the next step. All goods when received should be weighed, 
counted, or measured. The person inspecting them should have suf- 
ficient training and knowlecfge of supplies to know what he is re- 
ceiving, and the specifications should be so complete that he will have 
clear grounds for acceptance or rejection. 

STORING OF FOOD. 

To buy to the best advantage, storage faciUties must be at hand 
so that meat, flour, potatoes, and sugar may be purchased in car lots, 
if the institution is large enough. Cereals and other supphes, not 
practical to buy in car lots, should be purchased in sufficient quanti- 
ties to secure the wholesale price. 

Refrigerating rooms cooled by mechanical means are superior to 
those cooled by ice, as supplies can be kept much longer and in a bet- 
ter state of preservation. 

There should be sufficient storage space in which to store properly 
all perishable food as soon as received. Storerooms should be large 
enough so that supplies may be properly separated and classified and 
proper stock shps and recoi'ds kept of what is on hand. 

In places where cereals are Hkely to become infested by worms or 
bugs it is advisable to have the storage place scrubbed frequently, 
disinfected, and whitewashed; and in the summer months it is well 
to store cereals in refrigerated rooms, if possible. 

DISTRIBUTION OF FOODS TO KITCHENS AND DINING ROOMS. 

Food supplies should be issued only on requisitions. 
All issues should be made by weight, count, or measure. The de- 
liveries should be made from the storehouse to the kitchens in such a 



8 

way that the supphes will not become contaminated or deteriorate 
while in transit. Each place of delivery should be provided with 
scales for weighing the supphes as received. Suitable storage should 
be provided in the kitchens for a day's supply of food and for keep- 
ing small quantities of canned goods and other tilings which the cook 
needs for emergency use. Ice storage can be used in the kitchens, but 
it is much more satisfactory to use smaU mechanical refrigerating 
plants. 

Molasses, sirup, vinegar, cereals, in fact, no food supply should be 
issued in original barrels or packages unless the quantity used by a 
kitchen for one meal will require a full original package. There is a 
great loss in issuing supplies in bulk, since then there is no check on 
the cooks. Food may be conserved by giving out all supplies in small 
quantities as needed. 

BASIC-QUANTITY RATIOX TABLES. 

All food supplies, so far as possible, should be issued to the kitchens 
and dining rooms on basic quantity ration tables. 

For many years there have been tables in use for the calculation of 
interest, income on investments, wage tables, lumber tables, etc., 
which are published in different forms for convenience in making 
calculations. The basic-quantity ration table is the application of 
this idea to the issuance of food supplies to kitchens and dining 
rooms. Tables of this kind have been in successful use since 1911 in 
a number of institutions. The quantities given in the illustrative 
tables are those found satisfactory for institutions for the care and 
treatment of the insane. It would not be feasible in these suggestions 
to attempt to make out tables to suit all institutions. Institutions 
of other kinds can readily prepare tables for their own use. 

To prepare a basic-quantity ration table the quantities of food 
being issued to kitchens and dining rooms should be tabulated, and 
these quantities divided by the total number of persons for whom 
they were issued and the total number of meals for which they were 
served. The final quotient will represent the per capita issue for 
each meal. For institutions where there are several kitchens, this 
plan should be followed out in computing the food supplies issued 
to each kitchen. When this has been done the per capita quantities 
issued should be set up in vertical columns so that comparisons may be 
made and the general average issue may be found by adding the 
quantities given of each of tlie food supplies issued to the several 
kitchens, and then dividing by the number of kitchens. For example: 





Per capita issue. 


» 


Dried 

beans. 


Barley 

for 
soups. 


ICitchen 1 


Omiccs. 
1.0 
1.5 
2.0 


Ounces. 
0.3 


Kitchen 2 


.2 


KitckenS 


.4 






Total 


4.5 


.9 






Average per capita issue 


1.5 


.3 







Where there are noticeable differences between the quantity issued 
to a particuhir kitchen and the average per capita issue to all 
kitchens, these differences should be investigated. The next step, 
after computing the above, is to prepare a basic-quantity ration 
table for use in the institution. It may be necessary to get up 
several of these tables before the right quantities are arrived at. 
Each table may be prepared, as described above, by setting up the 
quantities in the same manner as indicated in specimen Table A, 
which shows the quantities found satisfactory for State hospitals 
for the insane after a number of years' experiment with different 
tables. The quantities given in Table A may need to be changed for 
inmates of institutions of a different kind; but the quantities for 
einployees should be found sufficient for nearly all institutions. 

in arriving at the proper per capita quantities per meal to be 
used in making the basic-quantity ration table for different classes 
of inmates of State and public institutions, a waste-accounting sys- 
tem will be found of great assistanca in ascertaining whether the 
quantities arrived at for the table are sufhcient or insufficient. Care- 
ful comparisons should be made of the waste and usable food re- 
turned from the dining rooms to the kitchens, for in this way it can 
be determined how nearly the tables meet the situation. 

The basic-quantity ration tables are to prevent a practice qiiite 
general at institutions of fixing upon a certain quantity of food 
supplies to send to a kitchen, and continuing to send the same quan- 
tity without consideration of the increase or decrease in the number 
of persons for whom the kitchen is cooking. The basic-quantity 
ration tables are to insure that a proper and uniform quantity of 
uncooked food will be furnished to the kitchens for the number to 
be fed. 

Table A. — ^A basic-quantity ration table, which appears later, is 
divided into a number of columns. Column 1 gives the food sup- 
plied. Column 2 the grams of protein to the pound. Column 3 the 
calories to the pound. Column 4 the per capita allowance per person 
for each meal (unless otherwise stated in the table). Columns 5 
and 6 refer to the per capita allowance per person given in column 4. 

From these base figures a table may be made up for the institution 
suited to its population, beginning with the lowest number usually 
present and increasing by tens or twenties. Tlius the columns will be 
headed ''50, 60, 70," or ''300, 320, 340," etc. The rest is simple arith- 
metic. Multiply the figures in column 3 by the population figure at 
the head of the column, divide by 16 to reduce to pounds, and set 
down in the proper square the result to the nearest half pound. Each 
kitchen should requisition the quantity shown in the table for the 
number of persons nearest the number it serves, which may be varied 
if the waste reports show that too much or too little has been issued. 

The figures in the table may be adjusted to allow the necessary 
range of supplies as experience indicates. As far as possible the 
nearest quarter, half, or three-quarters of a pound are used for con- 
venience in making out requisitions. The storehouse, kitchens, and 
persons in charge of the dietary department are furnished each week 
with the census of the different places for which food supplies are 
drawn and the requisitions for the week are based on this census. 
It can be readily seen that after the tables have been prepared, it is 
as easy to order one quantity as another. As the quantity to be 

87174°— 18 2 



10 

ordered is governed by the census for the week, the same proportion 
per capita of food is supphed the kitchen month in and month out. 
The dietaries should be made out one week in advance and a copy 
supplied to the persons in charge of the dietary arrangements of the 
institution. From these dietaries the cooks in charge of the kitchens 
should prepare their requisitions on the storehouse, using the quan- 
tities as shown by the basic-quantity ration tables. The chef and 
storekeeper, or their representatives, compare the quantities requisi- 
tioned with the basic-quantity ration table to see that the right quan- 
tity is called for and that the articles are in stock. It is important 
that the dining rooms have a copy of the dietary, so that they will 
know in advance what dishes to have ready for serving the meal 
when the food arrives from the kitchen. 



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24 

Items should be so selected in preparing a dietary that 10 to 15 per 
cent of the total calories will be produced from proteins. 

Wlienever it is found necessary to supplement the items of Table 
A with additional ones, this may easily be done by ascertaining the 
quantity to be issued and referring to a table showing the food value 
of the food supply which it is wished to serve, and after this com- 
pute the quantity required for the different populations. 

It is advisable for institutions to compute at least monthly the 
food value of the ration issued. Columns 2 and 3 of Table A are 
for this purpose. It is also recommended that institutions take each 
of their weekly dietaries and compute the proteins and calories pro- 
duced by the dietary each day. Table B, which follows, is given to 
illustrate how this may be done. For ready reference a series of 
these tables may be made out to cover the different seasons of the 
year, so when a dietary is to be made up, the person making it will 
have something to guide him in its preparation. Table B is a form 
used by the Military Hospitals Commission of Canada in connection 
with their standard basic dietary ration tables. 

Table B. — Daily food values. 
(Regular dietary for patients of a New York State institution, Jan. 11, 1918.) 



Food. 



Calories 

from 
protein. 



Total, 
calories. 



Breakjast. 



Boiled rice, 8 ounces 

Sirup, 0.324 gill 

Bread, butter, coffee. 

Baked fresh fish, 5 ounces . . . 

Drippings, 0. 1 ounce 

Potatoes, white, 5 ounces — 

Sauerkraut, 3 ounces 

Bread. 
Tapioca pudding, 0.5 ounce. 

Sugar, 0. 1 ounce 

Eggs, 0.03 ounce 

Milk, 0.025 pint , 



Boiled beans, 1.5 ounces 

Drippings, 0.1 ounce 

Bread, butter, tea. 
Daily allowance: 

Bread, white, 12 ounces. 

Butter, 1.25 ounces 

Sugar, 1.25 ounces 

Milk,0.6pint 



Total for day. 



7. 2.580 



Dinner. 



48. 2000 



10. 2000 
5. 9550 



.2262 



Supper. 



.8913 
. 0935 



38. 2725 



126.5400 
14. 1875 



22. 4400 



81.0000 
134. 9999 



64. 0625 
25. 5125 
92. 1875 
27. 0000 

51.5625 

10. 9375 

2.3812 

.4900 



142. 5000 
25. 5125 



880. 5000 
272. 5000 
136. 7187 
117. 7500 



274. 2640 



2,065.6154 



Table B represents the regular dietary for patients of an insti- 
tution for the insane. The quantities of protein and calories may 
seem small, but when it is considered that the bodily requirements 
of the patients vary largely, being from 1,500 to 3,500 calorics daily, 
and that other food is issued to working patients and to those re- 
quiring special diet, the average daily per capita proteins and calories 
issued for the month would probably be from 90 to 100 grams of 
protein and 2,500 to 3,000 calories per person. 



25 

PREPARATION AND COOKING OF FOODS. 

The preparation and cooking of foods are so intimately related 
that it would be difficult to differentiate between the two. 

In the preparation of food it is advisable to utilize power-driven 
machinery where there is sufficient work to warrant it; i. e., dough 
mixers, dividers, molders, meat choppers, dishwashers, knife cleaners, 
and kitchen machines. A vegetable-peeling machine should be used 
if possible. Machines for bread cutting, meat slicing, and butter 
cutting will save much food. 

The preparation of meat naturally begins in the butcher shop. 
The meat should be requisitioned according to the basic quantity 
ration tables. Beef, mutton, and pork for roasting and beef and 
mutton for boiling should all be weighed in the butcher shop in the 
usual way. Then each separate lot for each kitchen should be boned 
and the meat, where necessary, rolled and tied to keep it together. 
It is desirable to bone all meat with the exception of steak, chops, 
and stews. By ''boning" is meant the removal of all bones from 
meat to be roasted or boiled so that it may be carved with a meat- 
slicing machine. The meat should be cut into as large pieces as it 
is possible to roast in the oven or in a steam roaster, for large pieces 
can be carved better in a slicing machine than small ones. Bones 
removed should be sent to the kitchens with the meat. When meat 
is boiled the bones may be boiled with it. It is well to roast the 
meat separate from the bones, which can be simmered slowly in a 
steam roaster or steam kettle and the juice added to that produced by 
roasting. These are to be used in making gravy. Where meat is 
boiled any excess of liquid not needed for gravy may be used for 
making broth or soup. It is advisable to serve soup or broth on days 
when boiled beef or mutton is used, so that the juices or stock from 
the meat and the bones may be utilized in the soup. After the 
bones have been stewed for the above purpose, additional nutriment 
may be secured by placing them in the regular stock kettle for 
further simmering. 

For roasting meat and for baking, oven thermometers should be 
used. These are now manufactured for this purpose and there are 
booklets published by the manufacturers giving the temperatures at 
which certain meats should be roasted and at which it is well to 
carry the ovens for different kinds of baking. 

It is advisable to roast meat as rare as it will be eaten, since 
this process alone effects a large saving. As fast as small pieces 
of meat are roasted they should be removed from the roaster or 
from the oven. Rare, medium, and well-done pieces can be obtained 
in this way. 

Excess fat which is not needed in cooking the meat should be 
trimmed from it in the butcher shop before it is issued to the kitchens. 
A good practice is to save fat under normal conditions, but now that 
it is so urgently needed for war purposes especial care should be 
exercised to see that this is done. B37- this procedure a large amount 
can be secured for cooking purposes, which will make it possible for 
institutions to reduce their purchases of fats. 

The use of oven thermometers will effect a saving in meat of from 
3 to 10 per cent, and even as high as 20 per cent in some cases, by 
causing the cook to maintain the proper temperatures. 



26 

Where tliore is excess fat left on the meat it is decomposed by the 
heat in roasting, or it may be lost when the meat is boiled, imless it 
is carefully skimmed from the kettle. All drippings or other fat 
produced in cooking should be carefully saved. In each kitchen 
there should bo a kettle set apart for the saving of fats, so after they 
have become too darkened for further service in foods they may be 
used in soap. 

It is not only a waste but also a detriment to the meat to carry too 
high oven temperatures. The fat not only becomes decomposed but 
the protein of the meat becomes so hardened that it is rendered almost 
indigestible. Aversions on the part of persons to rare meat can be 
overcome by gradually cooking the meat more rare each week and in 
this way accustoming them to eating it so. By the proper cooking of 
meat, and carving it with sheers, as high a saving as 30 per cent may 
be made over poor cooking and hand carving. A meat sheer will 
bring about a material savmg over the most skillful hand carving. 

To pre\ent the meat being roasted too much, it may be weighed 
just before it is placed in the oven, and again after it is roasted. 
Roast beef and mutton should not lose in cooking more than 20 per 
cent in weight, and roast pork 25 to 30 per cent. Chops and steaks 
may be weighed before and after broUing or frying. Other meats 
may also be weighed to advantage before and after cooking. It may 
not be practicable to do this at each meal unless there is sufficient 
help available, but tests should be made from time to time, so as to 
be sure that there is no undue loss in the cooking of the meat. This 
weighing will save a surprising quantity. 

In the preparation of wheat substitutes and desserts, milk and eggs 
are very necessary. As the quantities needed vary from week to 
week it wiU give more elasticity to the dietary and more satisfaction 
to the inmates if the institution carries a stock of milk powders and 
desiccated eg^s. In the preparation of wheat and meat substitutes, 
so necessary for institutions on account of the war, the use of milk; 
and eggs in the making of quick breads and of meat substitutes can 
not be overemphasized. 

There are good grades of whole milk, skim milk, and buttermilk 
powders now in the market, and also of desiccated eggs, all of which 
can be used in the recipes in the same way as ordinary milk and 
eggs. The only difference in the food value of whole milk and skim 
milk is the butter fat which has been removed from the latter. With 
this exception the skim milk has the same food value as the whole. 

Wliere institutions can buy whole milk, skim milk, and buttermilk 
locally for their usual daily needs, it is advisable to purchase a sup- 
ply sufficient for drinking purposes and a small additional quantity 
for cooking. By this method no excess ffuid milk will be on hand and 
used should the census be suddenly reduced. Where milk can not 
be purchased, the powdered milk will be found to be a valuable sub- 
stitute, particularly in cooking, as there is no noticeable difference 
between the residts obtained in cooking with either. 

The use of desiccated eggs in baking and cooking reduces labor 
and is also more economical, since they can be pm'chased at a lower 
price than the sheU eggs, because egg powder is prepared when eggs 
are plentiful. Both milk powders and egg powders save transporta- 
tion expenses and lessen the burdens of the transportation com- 
panies. They are also a great convenience to an institution when the 



27 

fegular source of supply of milk and eggs may be interfered with 
on account of weather conditions or inability of dealers to deliver 
these supplies. 

To promote the conservation of vegetables there should be a de- 
hydrating and canning plant located near the storehouse; also a cen- 
tral peeling room for the preparation of all the vegetables used in 
the institution. This room should be supplied with modern equip- 
ment for the washing and peeling of vegetables requiring peeling, 
and the preparation of others for use in the kitchens and for 
canning. 

Very material savings of vegetables can be made through the cen- 
tralization of peeling and other preparation and the operation of 
the dehydrating, canning, and pickling plant. 

SUGGESTIONS AS TO DIETARIES. 

Great care should be taken in arranging dietaries to see that they 
cover the needs of the institution. The following is important: 

(a) Conceive the whole day as the unit rather than the individual 
meal. 

(h) Endeavor to distribute the protein, fat, and carbohydrate 
throughout the day so that no meal will have a striking preponder- 
ance of one kind oi foodstuff. For example, meat served with maca- 
roni and cheese concentrates the protein in one meal. Potatoes with 
rice served as vegetables concentrates the starch, and fried potatoes 
with pie concentrates the fat. 

(c) With the exception of a few such staples as bread, butter, and 
milk, try to avoid serving any food in the same form twice in the 
same day; serve it, preferabl}^, only once in any form. 

(d) Try to avoid serving any food which gives character to a dish 
twice in the same meal even in different forms. Do not, for instance, 
select tomato soup, fresh tomatoes, or canned tomatoes for the same 
meal. 

(e) As the number of articles served increases, the size of each 
portion served should be decreased. 

ISSUING OF BREAD AND COOKED FOODS TO DINING ROOMS ANI/ SERVING 

IN DINING ROOMS. 

The issuing of bread and cooked foods to the dining rooms and 
the serving are so intimately associated that they will be treated 
of in one division, but under separate subdivisions so far as possible. 

(A) A separate bread table is given because bread is one of the 
most prolific sources of loss encountered in institutions. It is a prac- 
tice quite general to allow the bakery to deliver on verbal orders 
whatever bread the kitchens and dining rooms may order. It is 
therefore recommended that bread be issued only on duly approved 
requisitions of the dining rooms, since by so doing the baker knows 
at the beginning of each week how much he must bake that week; 
and he is therefore able to regulate the baking so as to ha,ve the 
proper quantity of bread on hand to meet the needs of the kitchens 
and dining rooms. This will prevent the baking of an oversupply, 
which might become stale. The dining room will take better care 
of the bread and will give more careful supervision to the serving 



28 



of it. Elimination of the waste of bread in kitchens and dining 
rooms will result in a large saving in flour and other cereals. 

(B) Instructions for use of the Basic-Quantity Ration Table for 
Bread: 

To arrive at the proper amount of bread a dining room or kitchen 
should requisition, the quantity given in the table for the number of 
persons nearest to the number eating in the dining room should be 
used unless the quantity returned to the kitchen shows that too 
much has been received, in which event the next lower amount should 
be requisitioned. 

In making requisitions the number of employees and the number 
of patients eating in the dining rooms should be given in the upper 
left-hand corner of the requisition. 



Basic quantity ration 


table for bread, 


daily 


issue 


employees 


and 


patients. 




Population 


20 
121 


25 
15i 


30 

183 


35 
22 


40 
25 


45 
28 


50 
31 


55 
34 


60 
37i 


65 
41 


70 
44 


75 

47 


80 


Pounds 


50 








85 
53 


90 
56 


95 
59 


100 
62 


105 
65 


110 

68 


115 
71i 


120 
75 


125 

78J 


130 

82 


135 

84i 


140 

87^ 












Population 


145 
91 


150 

94 


155 
97 


160 
100 


165 
103 


170 
106 


175 
109 


180 
112 


185 
115 


190 
118 


195 
1211 






Pnnnris.. . 




! 








Population . . 


200 
125 


205 
127J 


210 
130 


215 
133 


220 
136 


225 
140 


230 
144 


235 
147 


240 

150 


245 
1531 


250 
157 


















Population 


255 
160^ 


260 
164 


265 
166J 


270 
169 


275 
172 


280 
175 


285 
178^ 


290 
182 


295 
185 


300 

187J 


305 
190^ 






Pounds 












Population 


310 
194 


315 
197 


320 
200 


325 
203 


330 
206 


335 
209 


340 
212 


345 
215 


350 
218 


355 
221| 


360 
225 







Pounds 








Population 


365 

228 


370 
231 


375 

234 


380 
237 


385 
240 


390 
243 


395 
246J 


400 
250 


405 
253 


410 
256 


415 
259 






Poimds 












PQ^ulation 


420 
2621 


425 
265 


430 
269 


435 
272 


440 
275 


445 

278 


450 
281 


455 
284 


460 

288 


465 
291 


470 
294 






Pounds 












Population 


475 
297 


480 
300 


485 
303i 


490 
307 


495 
309^ 


500 
312i 
















Pounds 





























The above tables are based on an average issue of 10 ounces of 
yeast bread and quick breads per person daily. The per capita 
amount of bread will vary with the classes of inmates or patients. 
A separate table may be made for each class requiring a different per 
capita issue. 

The bread should be cut with a bread cutter to insure uniform 
thickness; not too thick, but thick enough not to crumble in serving. 
Three-quarters of an inch will usually be found satisfactory. 

In serving bread it is recommended that one slice be given out at 
a time. When the inmates enter the dining room it might be well 
to have a slice of bread beside each plate, for nearly everyone will 



29 

eat at least this much. A certain number will eat two slices, a few 
three, and a smaller number four; but if, as is the practice in some 
dining rooms, three slices are placed beside the inmate's plate at the 
beginning of the meal, there can be only one result — a large waste. 
When large loaves are baked the slices should be cut in two. 

(C) Graduated ration dippers: There are many institutions now 
using graduated ration dippers. The photograph below shows the 
types: 




A tinsmith can make the large dippers, Nos, 1 and 2; the ladles, 
Nos. 3 and 4, may be purchased at the stores of kitchen outfitters. 
The end of the handle of the graduated ration dipper is left open to 
form a socket for inserting a long wooden handle when dipping from 
large kettles. 

Small graduated ration dipper. No. 1, at the left of the picture, is 
for use in the kitchen in measuring cooked cereals (oatmeal, corn 
meal, cornstarch, hominy, rice), baked or boiled beans, etc. Ca- 
pacity, 4^ quarts. Size of dipper, 6 by 8f inches, inside measure- 
ments. This dipper is for 20 rations; each graduation represents 
five rations. The food is measured into food boxes with the ration 
dipper and sent to the dining rooms. 

Ladle No. 3, used with this dipper, is of H gills capacity and is 
known to the trade as an extra heavy No. 10. One ladleful repre- 
sents a ration for one person. The ladle is for use in the dining 
room in serving cereals, beans, etc., as' described above, and desserts 
of different kinds (puddings, stewed fruits, etc.) to both inmates and 
employees. 

The large graduated ration dipper No. 2 at the right of the pic- 
ture is for use in the kitchen, for measurmg soups, oyster stews, 



30 

chowders, meat stew, etc. Its capacity is 6^ quarts, and its size is 
6f by 9f inches, inside measurement. This dipper is for 20 rations, 
each graduation on the dipper representing 5 rations. The food is 
measured into cans or food boxes with the ration dipper and sent to 
the dining rooms. 

Ladle No. 4, shown ui the picture, is of 2 i gills capacity, and is 
for use in dining rooms in serving. One ladleful represents a ration 
for one person. " The ladle is what is known to the trade as an extra 
heavy No. 12. 

The large dippers shown in the photograph are made of tin and 
are beaded in an ordinary beading machine such as tinsmiths use 
for strengthening tinware. The cook, after preparmg the food, in- 
stead of guessing at the quantity to be sent to the dining rooms, uses 
these dippers. Each week he is told the population of each of the 
dining rooms for which he cooks. This is put on a blackboard in 
the kitchen so all the persons working there may see it. 

To illustrate, if there is cereal for breakfast the cook in distribut- 
ing it to the several dining rooms measures it out into food boxes 
with the No. 1 dipper. If 90 persons be receiving their meals in the 
dining room, the cook should dip the No. 1 dipper four times full into 
the food box. The fifth time he would only fill it to the third gradua- 
tion, which would make 95 rations of cereal sent to the dining room; 
this would be five more rations than the number of persons eating 
there. After the food box containing the cereal has arrived at the 
dining room, employees there should use their No. 3 ladles of 1^ gills 
capacity and should serve one ladleful to each person. If any one 
should desire more than one ladleful, or what is termed a second help- 
ing, the five extra rations would probably cover such requirements. 
If the five extra rations were not needed, they would be returned to the 
kitchen to be utilized in other meals. This method is employed for 
each article for which the graduated ration dippers may be used. 
The No. 4 ladle of 2§ gills for measuring soups, oyster stews, etc., is 
used in the same manner as the other. The use of the graduated 
ration dippers and the individual ration ladles guarantees that each 
inmate shall receive a uniform quantity of food, prevents waste, and 
reduces the work of the kitchen and dining-room employees. 

(D) Meat: It is much more difficult to control the issue of cooked 
meat from the kitchens to the dining rooms and its service there than 
the issue and service of such articles as lend themselves readily to 
the use of graduated ration dippers. If there are enough steam 
roasters or ovens, a good way to control the issue of cooked meats to 
the dining rooms where the kitchen cooks for more than one is to 
weigh out the meat, when it is received from the butcher shop, into 
separate lots, using the basic quantity ration tables to determine the 
quantity each dining room should receive. After the meat is so 
divided it can be roasted in individual roasters, and after being 
carved can be sent to the dining rooms. Where there are an insuf- 
ficient number of roasters or ovens, so that one can not be set aside 
for each dining room, the meat can be separated and numbered 
skewers thrust into the different pieces for each room. The num- 
bered pieces can then be put together in one receptacle and roasted or 
boiled, as the case may be. When the meat is done, that belonging to 
each dining room can be carved separately and sent in. 



31 

Care should be taken in the dining room to see that uniform quan- 
tities are served at the first helping, for this will prevent waste and 
dissatisfaction among the inmates. 

To demonstrate that uniform quantities had not been served in one 
institution, the meat just put onto the inmates' plates was weighed 
(by going hit and miss through the dining room) with the following 
results: 2 ounces, 4 ounces, 6 ounces, 7 ounces, 5 ounces, 4 ounces, 3 
ounces, 4 J ounces, 4 ounces, etc. It can be readily seen why some of 
the inmates would complain of not having sufficient meat and others 
would have too much. The one aim in every dming-room service 
should be to give a helpmg of reasonable size, and if anyone wishes 
more to have some in reserve. 

(E) Butter: In the service of butter and butter substitutes it is the 
usual practice of institutions to give these to inmates only for break- 
fast and supper, and at noontime when meat is used to serve a gravy. 
In apportioning butter and butter substitutes a saving may be made 
if a serving machine, or butter cutter, is used and but one piece is 
given out at a time. The same type of serving machine should be 
used in cutting the butter for the officers and employees. Those cut- 
ting 48 pieces to the pound are usually found to be acceptable. 

(F) Dishes: As a means to secure satisfactory dining-room service 
the dishes should be standardized. Each dining room should have 
the same type of dishes of a proper size for the tables — dishes that 
will hold a portion. This method of service has been followed for 
a number of years by many restaurants, limch rooms, and school 
lunch rooms. If dishes too small are used, the inmates receive too 
little food. If the dishes are too large for a portion, too great quan- 
tities are served, which results in a waste of food, especially where 
graduated ration dippers are not in use. Institutions frequently use 
bowls and cups from two to three times as large as they should be. 

WASTE-ACCOUNTING SYSTEMS. 

Persons who have inspected garbage cans know that meat, potatoes 
puddings, bread, etc., that appear to have been good when they were 
thrown into the cans are found mixed with other garbage, and one 
frequently hears the statement that institutional kitchens and dining- 
room employees are so wasteful that a number of families could be 
fed from the good food thrown away. 

The inspection of garbage cans will not prevent lazy or indifferent 
employees from throwing good food left over from meals into the 
cans. They know that no adequate idea can be formed of the good 
food in a can of garbage, even though it be dumped from the can 
and examined. This fact is known to all administrative officers. 

Let it be assumed that the employees are efficient and that each is 
conscientiously doing his work; still the inspection of garbage cans 
is a failure, for the employees have no definite means of determining 
how much garbage there should be. From week to week, without 
attracting attention, the garbage may gradually increase in bulk. 
The most alert employee will not notice this increase, for the quanti- 
ties will fluctuate normally from day to day. 

The failure of garbage-can inspection to give satisfactory results 
is due to the fact that its success depends solely on the opinion 



32 

formed by the person making the inspection, who only guesses that 
the garbage is not excessive, and as time passes this inadequate 
inspection becomes lax, for there is no way of checking results 
tlirough making comparisons of different kitchens. 

A waste-accounting system will overcome these difficulties. The 
good food that has not been served is classified as ''usable food," 
which can be utilized by kitchens. 

The waste (garbage) and the good food are returned to the 
kitchen in separate containers to be weighed and recorded on the 
forms provided for that purpose. 

This method of handhng waste and usable food is a satisfactory 
way of preventing good food from being thrown out. Through its 
operation everything is separated and weighed, so far as it can be, 
before being put into the garbage. This gives a complete record of 
the garbage, from wliich comparisons can be made of the waste 
(garbage) of the different kitchens. 

The weighing of the "waste, not usable" (garbage) is one of the 
means of determining whether the inmates are receiving sufficient 
food. 

The weighing of the "usable food," which can be utilized by the 
kitchens (good food), is an additional means of determining whether 
the inmates are receiving sufficient food. 

The weighing of both the good food and the waste, not usable 
(garbage), shows whether the inmates are receiving sufficient food, 
and in the event of an official inquiry with regard to the feeding, the 
waste records would sliow whetlier or not enough food had been 
served. 

Some of the advantages readily recognized by administrative offi- 
cers of institutions to be obtained by tlie use of a waste-accounting 
system over garbage-can inspection are the following: 

With a waste-accounting system all the waste (garbage) is sepa- 
rated and classified under various heads; the separation and weio:h- 
ing of the waste gives an administrative officer very necessary in- 
formation as to the garbage left after a meal; and shows con- 
clusively when comparisons are made between a number of dining 
rooms whether or not a dining room is having a normal waste of 
food. It is a decided advantage to an administrative officer to have 
accurate information as to what makes up the waste (garbage) left 
over from each meal. Too much waste of any particular article 
of food will indicate that either too much has been served or the 
food was badly prepared or for some reason was unpalatable. It at 
once prompts an inquiry. 

On first thought it might seem that this information would be 
difficult to obtain, and that a large amount of additional work would 
be required in kitchens and dining rooms. 

This, however, has not been the case, for the experience in the 
use of a waste-accounting system in the New York State hospitals 
and other institutions has shown that this information may be ob- 
tained without increasing the number of employees. In using a 
waste-accounting system all the waste (garbage) is separated and 
classified under the various heads. The food left on the plates 
which can not be separated into the different kinds is recorded as 
"plate scraps;" the bread which has been left on the tables which 



33 

has been served is recorded as "bread;" potatoes, as ''potatoes," and 
where boiled potatoes are served the skins are classed as "potato 
skins; "meat, as "meat;" vegetables, as " vegetables ; " fishbones, etc., 
according to name. It is necessary to classify all food served and 
left on plates, as garbage; food remaining in the serving room or on 
the table unserved should not be classified with the garbage, but 
should be returned to the kitchens as usable food. 

The separation of waste from the inmates' tables is easily made 
by appointing one person (an inmate, if possible) at each table to 
look after the collection and separation of the waste from the table 
onto different plates. This can be done before the inmates leave the 
tables. The persons who regularly bring food to the dining-room 
table can carry the waste to the serving room. When the waste- 
accounting system is well under way it is found that inmates take 
an interest in the separation of the waste and will do this work 
without any urging. 

The waste-accounting system has been used with very marked 
results in one of the New York State hospitals since 1911, and in all 
of the New York State hospitals since 1917; in some institutions in 
the State of Pennsylvania for over five years, and in all the insti- 
tutions of the Province of Ontario, Canada, since November, 1914. 
Such marked results have been obtained through its use that insti- 
tutions have reported that they had either to decrease the munber 
of hogs formerly kept, as there was not sufficient garbage to feed 
them, or to purchase feed for the hogs. The feeding of garbage to 
swine is a ready way of utilizing garbage, but garbage is actually 
an expensive hog feed. From the standpoint of economy and food 
conservation all unnecessary garbage should be eliminated. No gar- 
bage therefore should be allowed to result from a meal with the idea 
that it is not a dead loss on account of being fed to the hogs, since hog 
feed usually can be purchased at a much less cost than the food 
supplies contained in garbage. 

it is reasonable to expect the following results from the use of a 
waste-accounting system: 

It checks underissues of food to dining rooms. 

It checks overissues of foods to dining rooms. 

It causes dining rooms to serve food more carefully. 

It prevents dining rooms from throwing a large quantity of good 
food into the garbage cans. 

It teaches the kitchen and dining-room employees to handle food 
supplies in a careful and economical manner. 

It gives employees an incentive to do good work, as the waste re- 
ports show which are the efficiently run kitchens and dining rooms 
and which are the poorly run ones. 

It is beneficial to the inmates of an institution because there is a 
minimum of waste of food in the kitchen and dining-room opera- 
tions, more care in cooking and serving, and, as the waste is lessened, 
more food is available for service. 

If the food supplies saved through the use of a waste-accounting 
system are not needed to improve the dietary of the inmates, there 
will be a reduced expenditure for supplies. 



34 

HOW TO USE A WASTE-ACCOUNTING SYSTEM. 

In places where a waste-accounting system has not been used it 
would be best to institute it by first weighing all waste not usable, 
making one entry of it under ''Plate scraps" on report blanks, here- 
after illustrated, and every few days, as the kitchen and dining-room 
employees grow more accustomed to the new order of things, subdi- 
visions of the waste can be made until the system is in full operation. 

Great care should be given to the usable food which can be utilized 
by the kitchens, and this should be entered on the report blanks. 

If uncarved meat is sent to the dining rooms, the meat should be 
trimmed from the bones returned to the kitchens before the bones 
are placed in the stock kettle. Unless this is done there will be a 
large waste of meat. 

When using the waste-accounting system the dining rooms, in- 
stead of dumping aU the waste from the tables into one container after 
the meal, gather up the different food articles separately which have 
been served and are left over on the plates and on the tables, so 
far as it can be done. Where there is more than one ward served 
in the same dining room, the different wards gather the waste from 
their tables and bring it to the serving room of the dining room. 
The same kind of waste from the tables of the different wards is put 
into one container and the several containers are then sent to the 
kitchen to be weighed. 

The food which has not been served on the tables is classified as 
usable and returned to the kitchen in separate containers from the 
serving room to be weighed and utilized again in subsequent meals. 
An employee in each kitchen is detailed to weigh the waste and 
usable food when the dining rooms bring it back to the kitchen. 
When a kitchen is cooking for but two or three dining rooms the 
additional work is of little account, but where they receive waste 
from several dining rooms it causes some additional work when the 
system is first started. After the system is in operation it causes 
little trouble, and the cooks prefer this method to the old way because 
with the old system they could not know when too much of any food 
was supplied to a dining room. Under a garbage-can inspection the 
different kinds of food left from a meal are returned to the kitchen 
in one receptacle into which aU kinds of food has been thrown, and 
if a dining room receives too much or too little of any kind of food 
it is hard for the cook to determine this fact. With the waste- 
accounting system, if too much of anything is sent to the dining room 
it is shown after the meal when the waste and usable food is returned 
and weighed. 

The cook, in separating the food to send the proper quantities to 
the different dining rooms, has to use considerable judgment, and, 
unless he has some way of checking the subdivision he has made of 
the cooked food in bulk, he is very likely to make mistakes and send 
too large or too small quantities. The assistance the waste account- 
ing system gives the chef and the cooks in the accurate distribution 
of cooked food to the different dining rooms more than offsets the 
work it causes. 

The waste on the tables can be collected while the inmates are 
waiting for the cutlery to be cleared off. This will expedite the 



35 

work considerably, as all the regular dining-room employees and 
inmates need to do is to carry the plates containing the collected 
waste into the serving room and empty them into the proper con- 
tainer. The use of containers of uniform size and weight for send- 
ing the waste back to the kitchens for weighing will facilitate the 
operation of the system. 

RECORD OF WASTE. 

Accurate records should be kept of the waste and usable food re- 
turned from the kitchens and the dining rooms. For this purpose a 
waste-report blank should be used in the kitchens, on which to 
record wliat is returned. A supply of these blanks should be placed 
in a suitable binder and kept in the kitchens, proper entries being 
made after each meal on the blank for that day. 

The following specimen forms have been found satisfactory in 
keeping the records of a waste-accounting system: 

Daily report of waste and usable food returned hy dining rooms 
to Tcitchens. — This form was approved by the New York State Hos- 
pital Commission for institutions under its supervision in 1911 and 
has been in successful use since that time. The actual amounts of 
waste and usable food returned to the kitchen of one of the New 
York State hospitals on May 1, 1918, have been inserted on the 
specimen of this form which follows. These figures have been used 
for two reasons: First, to illustrate* the manner of insertion; second, 
to show the waste in an institution which has used the system for 
some years. Another copy of this form is given to show how the 
daily form may be used in making a monthly summary of the waste 
and the usable food returned from dining rooms to kitchen. As will 
be noted, the form has been slightly altered so the quantities of the 
different kinds of waste and usable food for each day of the month 
are entered, and at the bottom is given the total of each kind of waste 
and usable food, and also the grand totals. 

Following the monthly summary sheet is a comparison sheet of the 
waste not usable and usable food for five kitchens of this institution 
for the month of May, 1918, which also gives the population served 
and daily per capita ounces of the waste and usable food returned 
by the dinmg rooms to the kitchens. 

There is also a separate comparison sheet giving the waste and 
usable food of the employees only. 



36 



PORM 333. 



State of New York — State Hospital Commission. 

Daily report of ivaste and usable food returned by dining rooms to lilchens. 

(No. 1 kitchen; May 1, 1918.) 





Waste not usable (pounds). 


Usable food which can be utilized by 
kitcliens (pounds). 


Dining 
rooms. 


1 
1 


pq 


a 

o 

o 


■^ 
§ 


o 

o 
Ph 


i 

> 


Ph 


i 

o 

-a 




Is 


1 




1 
£ 

O 


1 
o 

^1 


> 






BREAKFA.ST. 

17 


X 
































18 


























1 






19 




























1 






20 


































21 


i 






' 



























22 


























1 




23 




































24 


2 
3 



































BA 


1 




















1 












BB 




























































■ 




































DINNER. 

17 


h 

1^ 
;i 

7" 
8 


































18 


































19 






























20 








1 
















I 






21 




i 


















-. . 


1 






22 




1 
























23 




■i 




! 
























24 








i 






















BA 


2 
2 


4 








3i 
4 








2 
2 












BB 






















































































SUPPER. 
17 




































18 


i 


































19 


































20 















... 




















21 


i 
































22 


































23 


* 


































24 


































BA 


2 


1 




















1 

li 












BB 


















































































































7i 




















Total 


30J 


9 


lOJ 








1 






9 



































The waste from dining rooms should be kept separate and each kind weighed. So far as is necessary all 
the food sent to the dming rooms should be served so that the patients can have an opportunity to eat it. 
Care should be taken not to hold too much back for a second helping, for if too much is held back and not 
served during the meal but is returned to the kitchen unused, it will appear that too large a quantity of 
food has been sent to that dining room. When a dining room returns practically no waste and another 
dining room considerable waste it is an indication that one dining room is receiving too much and the other 
too little and some should be cut from one and sent to the other, and this should be done before reducing 
the requisitions on the storehouse to prevent deprivation of the patients. All liquids— water, coflee, tea, 
etc. — should be kept out of the waste. 

Waste is such things as can not be again utilized by the kitchens on account of having been served on the 
tables in the dining rooms. Usable food is such food as has not been served on said tables. Bones from 
carved meats are used in stock kettle and care should be taken to keep these separate. Blank spaces are 
left for kitchens to list anytlung returned which is not covered by the printed headhnes. 

"Plate scraps": When removing waste from the dining-room tables to be returned to the kitchens for 
weighing, cereals, potato skins, meat, vegetables, etc., should be kept separate and what can not be sep- 
arated should be listed by the kitchens as plate scraps. 



37 



Daily report of waste and usable food returned by dining rooms to kitchens. 

(No. 1 kitchen.) 





Waste not usable (pounds). 


Usable food which can 
1)8 utilized by kitch- 
ens (pounds). 


Dining rooms. 


1 

i 


t-4 


.g 

1 
1 


1 


o 
o 


s 

§ 
t 

® 

> 


.g 


o 


"3 
£ 


1 


a 


m 


P5 


1 





Ph 


1918 
May 1 


30 
28 
31 
35 
32 
35 
32 
33 
35 
32 
32 
34 
35 
30 
34 
33 
33 
33 
34 
42 
36 
37 
33 
32 
32 
37 
37 
34 
33 
34 
35 


9 

8 
14 

9 

7 

6 
10 

9 
11 
10 

8* 
10" 

8i 

6 
U 
10 

7J 

5* 
llj 

m 

8i 
Hi 
12i 

m 

7 
9i 

n 

9 

11 
lU 


10 








i 


VJ 








9 

7 
14 

7 

7 

7i 
lOJ 

6 

7 

5 

8§ 

4 

9§ 

6 
11 
10 
10 






2 




1 
2J 

1* 

2 

2 

'n 

1 

1 

n 

n 

1 

h 
i 


2i 






13 




i 


3 


9 
9 


"i' 






4 








30 








8J 1---- 


1 


i 








i 


6 


9 
10 

io"* 

"h" 
11 
11 

9i 
8i 
3 
U 

n 

4 
7i 
2| 
8 
10 
9h 

nh 

10 

7i 


J 

.... 
.... 








32 

32 

3 


7 


h 












8 












9 


1 


i 






i 




10 


10 






11 


1 

"I" 

li 
2i 


i 

1* 


i 




36 

33 

36 

36J 

11 




12 




13 


li 


14 


2 

i 




15 


m 


J 






16 




17 




12 








18 


4| 
2J 






31 

lU 

30 

25J 






19 


u 




3i 


"2" 


5J 
15i 
111 

3 

8i 

6J 

7 

9i 

8| 

9 

9 
11 

4 






20 




5i 


21 








22 




i 












23 


1 

2 


1 




1 




32 






24 




10 






25 




35 
32 
34 
36 
11 
9 






26 




2i 
l| 
3 
1 

3i 








1 






0^ 


27 








28 .. 








29 


8J 
1 


'i'" 






11 








30 






h 








31 


3i 


5 












Total 


1,053 


298 


215 


18 


41 


22 


7 


70 


10 


2J 


550 


247i 


3i 


29 







Total of nonusable waste, 1, 734 pounds; total of usable waste, 832i pounds. 



38 



Waste accounting system — Comparison sheet — May, 1918. 

[Weight in pounds, except last column.] 

WASTE NOT USABLE. 





ft 




.g 












3g 

° a 
oi o 






i 


ti 


Kitchen. 


i 
* 


13 

03 


o 

1 


■s 


1 

o3 


1 


bo 
1 
3 


1 


=3 .a 

is 


"3 


O W q;> 

||| 








Ph 


n 


Ph 


s 


Ph 


> 


Ph 


O 


gc3 


H 


^; 


O 


fi . 


No. 1 


1,053 


298 


215 


18 


41 


22 


7 


10 


70 


1 734 


1,007 


55.93550 


0. 8887 


No. 2 


1 1''3 




387 


15 




22 


7 


12 


168 


1 734 


1 045 


55 93550 


.8566 


No. 3 


558 


151 


733 


1'i 


74 


59 


92 


97 


122 


1 901 


1 557 


61 32260 


.6301 


No. 4 


439 
343 

3,516 


25 
20 

494 


316 
312 








1 
28 


12 
38 


74 
91 


867 
926 


794 
653 


27. 96770 
29. 87090 


.5635 


Group 5 


26 


30 


38 


.7319 


Total 


1,963 


74 


145 


141 


135 


169 


525 


7,162 


5,056 


231. 03220 


.7311 



USABLE FOOD. 



Kitchen. 


Meat. 


Bones. 


Bread 


Ce- 
real. 


Pota- 
toes. 


Vege- 
tables 


Mis- 

cel- 
lane- 
ous. 


Total. 


Patients 
and em- 
ployees. 


Daily 
average. 


Daily 
average 
per capi- 
ta, in 
ounces. 


No. 1 


2 
74 
17 


550 
500 
1,673 
780 
345 


247 
36 


3 

1 


29 






832J 

611 

1,694 

1,087 

392 


1,007 

1,045 

1,557 

794 

653 


26.85480 
19. 70970 
54.64510 
35.06450 
12.64510 


4266 


No. 2 






.3017 


No. 3 






4 

2 

14 


.5615 


No. 4 


293 
3 


3 
4 


'"io" 


9 

4 


.7066 


No.5 


12 


.3098 






Total 


105 


3,848 


579 


11 


39 


13 


20 


4, 616 J 


5,056 


148.91940 


.4713 



EMPLOYEES ONLY— WASTE NOT USABLE. 























•^ 




Em- 


























C3 




ployees. 














m 












8<S 






1 
1 


MO 




Kitchen 


ft 

i 




m 





1 







1 
1 


1 

s 


t-< 


3 


1 


i 


fc-g 

>-ft 
•a 8 






Ph 


P5 


Ph 


% 


(^ 


> 


Ph 





^ 


^ 


§ 


Q 


Q 


No 


3 


168 

77a 


50 


454 
27J 


12i 


66 


23i 


22 

1 


27 
6§ 


14 
9 


428^ 
1211 


132 
104 


88 
61 


13.8225 
3.9274 


1.0053 


No 


4 


.4054 




Total 












245a 


50 


73 


121 


66 


23^ 


23 


33J 


23 


550 


236 


139 


17.7499 


.7573 









EMPLOYEES ONLY— USABLE FOOD. 





















Employees. 




ft| 
























6u0 


S]0 




Kitchen. 


■« 


"S 
§ 


I 


"3 


1 


1 


"^ 


d 


s 


1 


^3 























-^ 










S 


P5 


P5 





Ph 


> 


H 


;^ 


fi 


n 


No 


3 


12J 


"iej' 


629 
222 








641J 
251i 


132 
104 


88 
51 


20. 6935 
8. 1048 


1.5050 


No 


4 


2 


9 


li 


.8366 




Total 








12.J 


165 


851 


2 


9 


li 


892i 


236 


139 


28. 7983 


1.2314 









39 

The weighing and the recording of the weights of the waste and 
the usable food are usually done by the kitchens, but in some in- 
stitutions the dining rooms are required to do this. It is recom- 
mended that it be done by the kitchens, so that this work may be 
centralized, and the kitchens may keep a check on the dining rooms. 
It is also recommended that the other records (monthly summary 
and comparison sheets) be prepared in one of the administrative 
offices, from the information supplied by the daily reports of waste 
and usable food returned by dining rooms to kitchens. 

A properly supervised dietary and the operation of a waste sys- 
tem will result in distinct economy. If an institution has a census 
of 2,000 persons it means that 6,000 meals are prepared each day. 
If but one ounce more of waste per person a day is thrown into the 
garbage than is necessary it wiU aggregate 125 pounds of food 
wasted per day; in one year the waste will be 45,625 pounds; if this 
waste is worth 10 cents a pound, as it may easily be, it will mean that 
for every 2,000 persons tne institution is needlessly throwing away 
$4,562.50 worth of food. The average institution is likely to save 
considerably over one ounce per capita per day by a weU-operated 
waste system. After the waste system is in thorough working order, 
the table waste per capita from employees should not exceed 1^ 
ounces daily, and for inmates not more than 1 ounce. The returned 
usable food is usually from one-half to three-fourths as much as the 
waste. 

KITCHEN AND DINING-ROOM EMPLOYEES. 

Food is the most expensive item in the budget of institutions. 
Moreover, it is more easily wasted and spoiled, without the knowl- 
edge of the administrative officers, than any of the other supplies 
used. Not only does its misuse residt in heavy financial loss, but at 
the same time the inmates are likely to suffer. Food in institutions 
and hospitals to-day is one of the chief therapeutic means of main- 
taining and restoring health. Wlien food is so important from a 
financial and therapeutic standpoint, why should the institutional 
management permit it to be handled by low-paid and irresponsible 
employees? There is no department of an institution where high 
salaries will be so quickly justified as in the preparation and service 
of food. Institutions that have not adjusted their kitchen and din- 
ing-room wages to war conditions, to the end that competent, willing 
help can be secured and retained, should take this matter under im- 
mediate consideration. 



LIBRARY OF CONGRESS 




014 357 327 8 



